Contains: Milk & Tree Nuts (Walnuts)
Our next Chef Collab is a fennel & celery salad from Missy Robbins, straight off the menu from Misi, her Brooklyn bistro. The salad features freshly sliced fennel and celery topped with shaved parmesan cheese and toasted walnuts and served with housemade lemon vinaigrette.
New York-based Robbins owns and operates Lilia and Misi, two beloved Italian restaurants in Williamsburg both awarded three stars from the New York Times. In 2018, Robbins was recognized by the James Beard Foundation as Best Chef New York City, an honor for which she was a finalist the year prior. Robbins lives a short walk from her restaurants in Williamsburg.
From Missy: "Fennel is my absolute favorite ingredient. It is robust and crunchy and I always feel healthy after I eat it! I started to create this salad using fancier, imported ingredients and then realized, all I wanted was a simple, fresh, humble salad where celery and fennel are the bright and delicious main draw."
A percentage of proceeds from the sale of Missy’s item will benefit ROAR (Relief Opportunities for All Restaurants).
Salad: 240 calories / Dressing: 90 calories • 16 oz jar
Lasts for 3 to 4 days after delivery. For exact shelf life, see donate by date on item.